Beetroot Fritters with Kunzea

A favourite recipe from Buninyong chef and friend of Saltbush Kitchen, Di Ray from The Shared Table. These fritters are great for breakfast with eggs, or for a light lunch with salad.

Di says you can be a little loose with the recipe – as fritters are all about using up the leftovers in your fridge! Don’t have corn or beetroot? Use another veggie!



    • ¼ cup plain flour
    • ¼ cup cornflour
    • ½ teaspoon Kunzea
    • ¼ teaspoon bicarb soda
    • Pinch of salt (go The Good Salt!)
    • 1 egg
    • 2 tbsp milk
    • 1 cup fresh corn kernels.
    • 1 cup grated raw beetroot
    • ½ cup finely grated parmesan.
    • ¾ cup sliced spring onions
    • ½ cup shredded Wakame Seaweed (optional)
    • ¼ cup Fresh mint or parsley roughly chopped (optional)


    • Mix all wet ingredients together to form a firm batter.
    • Mix all dry ingredients together in separate bowl.
    • Gather and prepare all herbs and vegetables.
    • Mix all ingredients together until batter is evenly distributed.
    • Heat a pan on medium, add vegetable oil and then place ¼ cup of batter into hot pan. Flatten slightly.
    • Turn over when crispy on one side and cook other side, approx. 6-8 mins in total.
    • Put on a rack in oven on low heat to keep warm.

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